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Courgette rice with feta & olives

Courgette rice with feta & olives

A star rating of 4.4 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 25-35 minutes
  • Easy
  • Serves 4

A simple vegetarian dish that you can make in one pan

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal436
fat18g
saturates5g
carbs57g
sugars0g
fibre5g
protein14g
salt2.11g
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Ingredients

  • 100g feta cheese , crumbled
  • handful of pitted black olives , roughly chopped
  • 3 tbsp flat leaf parsley , roughly chopped
  • 4 tbsp olive oil
  • 1 large onion , finely chopped
  • 3 courgettes , roughly sliced
  • 250g risotto rice , such as arborio
  • 1l hot vegetable stock
  • 140g petits pois

Method

  • STEP 1

    Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

  • STEP 2

    Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

  • STEP 3

    Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Recipe from Good Food magazine, May 2004

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Overall rating

A star rating of 4.4 out of 5.18 ratings
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